Change up your morning pastry with these nutty German hazelnut combs topped with a sweet glaze.
1 package puff pastry dough, thawed in the refrigerator
1 cup unsalted hazelnuts, finely chopped
1 cup unsalted almonds, finely chopped
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon dark rum
Pinch of salt
1 egg, beaten
Egg wash (1 egg plus splash of water)
For the glaze:
3/4 cup powdered sugar, sifted
2 to 3 tablespoons almond milk
Dash of vanilla extract
Let's get Cooking...
Preheat oven to 450 degrees. Lightly grease a baking sheet.
In a medium bowl, combine chopped hazelnuts, almonds, both sugars, cinnamon, rum, salt and beaten egg to form the filling.
Roll out the puff pastry sheet into a 12 by 12-inch square. Divide into 6 equal, smaller squares. Place a heaping scoop of filling (about 1/4 cup) into the bottom half each square, leaving a 1/2-inch border around the entire perimeter. Brush bottom half of the square with beaten egg, and fold top half over to cover and seal nut mixture. Using a knife or scissors, cut 1/2-inch slits about 1/2 inch apart along the newly formed seam.
Place on prepared baking sheet. Make a half moon shape with the combs. Brush with more egg mixture, and bake for about 15 minutes or until golden brown and flaky.
In a small bowl, combine glaze ingredients, and drizzle over cooled combs. Enjoy!